Southern Fresh Peach Pie Recipe
Pick Up Some Tree Ripe Peaches and Make a Yummy Fresh Fruit Pie
Jun 27, 2008
Most folks associate peaches with Georgia, and Georgia is one of the top producing states in the United States along with South Carolina and California. The peach tree isn’t native though. Peaches originally came from China. Growing areas are limited, because peach trees won’t tolerate the cold. That makes it a southern fruit in the States as well as grown and popular in other sub tropical areas.
When the peaches get ripe, they are sold at roadstands. If you’re passing through the South, be sure to snag a basket of fresh peaches. They are much tastier than the grocery peaches which are not allowed to fully ripen and also much better than the canned peaches which are usually drowned in sugar syrup.
You can use grocery peaches and canned peaches to make a pie. You’ll just have a different taste experience.
Fresh Peach Pie Recipe
- Double pie crust (9 inch size)
- 5 cups of fresh ripe peaches (sliced)
- 1 tsp lemon juice
- 1 cup sugar
- ¼ cup regular flour
- ¼ tsp cinnamon
- 2 TBS butter
Directions:
- You can make your own pie crust or get a frozen double crust of refrigerator crusts. If you’re not making your own, the pie crusts in the refrigerator section taste more like homemade than the freezer types.
- If using prepared crusts, let them thaw out or warm up.
- Mix the lemon juice with the fresh peaches. Stir a little bit to get the lemon juice mixed in.
- In a separate bowl, mix together the sugar, flour, and cinnamon. Mix well.
- Stir the sugar/flour mix in with the peaches.
- Pour the peach mixture in a pie crust.
- Dot the butter evenly around on top of the peach mix in the crust.
- Top with the second crust.
- Use a knife to make slits in the top pie crust.
- Flute the edges of the crust. In other words, mash the edges together and then use your fingers to make little ridges like you see on pie crusts in the store.
- Bake in a preheated 425 degree F oven for around 40 minutes. Check often near the end of the baking time as ovens can vary. The middle of the pie should be a pretty buttery brown, and you’ll see bubbles in the knife slits.
- You’ll probably need to put strips of tin foil or a pie edge protector around the outside edge of the pie the last 15 minutes or so. Fluted edges tend to get darker than the center on homemade pies.
Fresh peach pie is fabulous served warm. Some folks like to scoop on a spoon of vanilla ice cream.
Peach pie is also fine served cold. The pie does need to be stored in the refrigerator, since it’s a fruit pie.
For another quick and easy peach dessert, try Southern Fresh Peach Cobbler.
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